There’s no absolute need to have a cold Christmas ham on a welcome table, but there are few sights more seasonally cheering. I like to have some of the sweet, salty pink meat carved, and some still clove-studded and gorgeously whole, as a joint, on a wooden board. Obviously, it is fabulous hot, too.
If you feel like adding the Christmas Chutney, by all means do (see p.235); I would. Though any number of other condiments in that chapter might also be a good match. Shop-bought
mango chutney is certainly not infra dig – or not in my house – and I definitely need English mustard with this. Those who like it less hot could turn to the Redcurrant and Wholegrain Mustard Sauce (a quick stir-up, no cooking) on p.67, perhaps using cranberry jelly (if already using in the glaze) in place of the redcurrant.
Put all the ingredients, except those for the glaze, into a large pan, on the stove but off the heat, adding water until the ham is covered.
Turn on the heat and bring to the boil, then turn down to a simmer and partially cover the pan. Cook for about 31/2 hours. (This may not seem long for a big joint, but as it will carry on
Cooking as it cools, and this is going to be eaten cold, I don’t want it overcooked. Nor do you.)
Preheat the oven to 200°C/gas mark 6. Lift the ham gently out of the hot liquid, sit it on a board and let it cool slightly, not too much but just so that you can touch it without burning yourself.
With a sharp knife, strip off the rind, and a little of the fat layer if it’s very thick, but leave a thin layer of fat. I love this work: it is peculiarly gratifying seeing the hot blubbery fat slither off. Use the same knife to score a diamond pattern in the remaining fat on the ham, in lines about 2cm apart. Stud the points of each diamond with a clove.
Put the cranberry or redcurrant jelly, cinnamon, paprika and red wine vinegar into a little saucepan and whisk together over a high heat, bringing it to the boil. Let the pan bubble away, for about 5 minutes, so that the glaze reduces to a syrupy consistency that will coat the fat on the ham.
Now sit the ham in a roasting tin lined with foil, as the sugar in the glaze will burn in the oven as it drips off. Pour the glaze over the diamond-studded ham, then put it in the oven for about 15 minutes, or until the glazed fat has caught and burnished. Take the ham out of the oven and sit it on a wooden board to cool (2–3 hours) before you carve it.
» Metric Converter
www.lingeireocean.com .Welcome to our website. We appreciate your time no matter you are purchasing or just looking. We are happy to introduce ourselves as a famous professional manufacturer and supplier of wholesale sexy lingerie.We come from China, the manufacturing center in the world and our company, Moonosa Fashion Apparel Limited, is one of the largest sexy lingerie manufacturers. Moonosa offers Sexy Lingerie Wholesale with the leading sexiest designs. We have a huge variety of sexy lingerie for you to choose from at very competitive price. Browse our collection of Corsets, Bustiers, Babydolls, Teddies, Sleepwear, Panty, Bra, Underwear Set, Clubwears, Gown, Swimwear, Bikini, Bodysuit, Garters, Sexy Skirt, G-string and much more.The annual output is over 1,500,000 pieces.In a short period of time, we expand our production capacity in order to meet the increasing foreign market's demand. We have strong technical power, advanced research capabilities and rapid responses to inquiries, with more than 10 technicians who have 6 years' of experience in our own Lingerie industry. A wide range of styles is always available. We add new sexy lingerie styles every business day. We sell our products at very competitive price. We also accept OEM order or make a new production for your designs printed with your logo. We mainly export our products to Europe, America, Japan, South America, South Africa, East South Asia, Korea and Taiwan. If you are interested in some of the items or place an order from us, please do not hesitate to contact us.We sincerely look forward to the opportunity of cooperating with you based on the mutual benefit.
» 13h ago
» 13h ago